Oven Roasted Squab Pigeon With Braised Crispy Leg and Foie Gras Hollandaise

GREAT BRITISH CHEFS
20Ingredients
85Minutes
700Calories

Ingredients

US|METRIC
  • 4 pigeons (squab, head and feet removed, legs removed for boning, heart and liver removed and chopped)
  • 1 echalion (peeled and finely chopped)
  • 1 teaspoon thyme (finely chopped)
  • oil
  • 1 teaspoon Dijon mustard
  • 4 slices foie gras
  • plain flour
  • 2 eggs (beaten)
  • 80 grams panko breadcrumbs
  • 1 knob butter
  • salt
  • black pepper
  • 150 grams foie gras (terrine grade)
  • 150 grams unsalted butter
  • 3 egg yolks
  • 1 tablespoon sherry vinegar
  • 1 pinch cayenne pepper
  • 1 handful rainbow chard (wilted)
  • 1 shallots
  • 1 handful grapes (cooked in red wine)
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    NutritionView More

    700Calories
    Sodium23% DV560mg
    Fat94% DV61g
    Protein25% DV13g
    Carbs9% DV27g
    Fiber4% DV<1g
    Calories700Calories from Fat550
    % DAILY VALUE
    Total Fat61g94%
    Saturated Fat29g145%
    Trans Fat
    Cholesterol410mg137%
    Sodium560mg23%
    Potassium280mg8%
    Protein13g25%
    Calories from Fat550
    % DAILY VALUE
    Total Carbohydrate27g9%
    Dietary Fiber<1g4%
    Sugars4g8%
    Vitamin A70%
    Vitamin C10%
    Calcium10%
    Iron25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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